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- 2 boneless, skinless chicken breasts - 1 cup cooked brown rice - 1 can black beans, rinsed and drained - 1 cup corn (frozen or canned) - 1 avocado, sliced - 1 cup shredded lettuce - 1 cup diced tomatoes - ½ cup shredded cheese (cheddar or Mexican blend) - 4 large flour tortillas The main stars of our burrito are the chicken, rice, beans, and corn. Each bite bursts with flavor and texture. The chicken brings protein and heartiness, while rice and beans add fiber. Corn gives a sweet crunch that balances the dish. Avocado, lettuce, tomatoes, and cheese provide freshness and creaminess. - 1 tablespoon olive oil - 1 tablespoon chipotle powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cumin - Salt and pepper to taste - ½ cup chipotle ranch dressing (store-bought or homemade) Seasonings make this burrito stand out. Chipotle powder adds a smoky kick, while garlic and onion powders enhance the savory notes. Cumin brings warmth and depth, tying everything together. Olive oil helps the chicken marinate well and keeps it juicy. Don't forget a sprinkle of salt and pepper for balance! - Alternative toppings like jalapeños or sour cream - Homemade chipotle ranch dressing Feel free to get creative! Add jalapeños for heat or sour cream for creaminess. You can also whip up your own chipotle ranch dressing for a personal touch. Tailor your burrito to your taste, making it your own delicious creation! {{ingredient_image_1}} To start, make the marinade. In a bowl, mix olive oil, chipotle powder, garlic powder, onion powder, cumin, salt, and pepper. This mix gives the chicken a rich, smoky flavor. Add the chicken breasts and coat them well. Cover the bowl and let it rest in the fridge for at least 30 minutes. This step is key for juicy and tasty chicken. Next, heat your grill to medium-high. Once hot, place the marinated chicken on the grill. Cook for about 6-8 minutes on each side. You want the chicken to reach a safe temperature, so juices should run clear. After grilling, let the chicken rest for 5 minutes. This helps keep it moist. Slice it into thin strips for the burrito. Now, let’s make the filling. In a large bowl, combine cooked brown rice, black beans, and corn. You can use frozen or canned corn, whichever you prefer. Drizzle in a few tablespoons of chipotle ranch dressing. Mix everything well to blend the flavors. This filling is hearty and full of goodness. Warm the flour tortillas first. You can do this in a dry skillet or microwave. This makes the tortillas easy to roll. Place some of the rice and bean mixture in the center of each tortilla. Add sliced grilled chicken, avocado, shredded lettuce, diced tomatoes, and shredded cheese. Drizzle more chipotle ranch dressing on top. If you want a crispy exterior, grill the assembled burritos. Heat a skillet over medium heat. Place the burritos seam-side down and grill for 2-3 minutes on each side. They should turn golden brown and crispy. This step adds a nice texture to your burrito. To make juicy grilled chicken, marinate it for at least 30 minutes. A longer marination time, up to two hours, helps the flavors soak in. Use a mix of olive oil, chipotle powder, garlic powder, onion powder, and cumin. This blend gives the chicken a great taste. Always grill the chicken on medium-high heat. Cook it for 6 to 8 minutes on each side. Make sure the juices run clear when it is done. Letting the chicken rest for five minutes before slicing helps it stay moist. To prevent filling from spilling, warm your tortillas first. This makes them easier to roll. Lay the filling in the center, but don’t overstuff. Start by folding in the sides of the tortilla, then roll it from the bottom up. Make sure the seam is down when you place it on the plate. If you want a crispy burrito, grill it seam-side down for 2 to 3 minutes. Serve your burritos with extra chipotle ranch dressing on the side for dipping. This adds a burst of flavor. You can also pair your burritos with sides like tortilla chips and fresh salsa. A simple salad with lime dressing works well, too. Enjoying these sides makes the meal more fun and tasty! Pro Tips Marinate Longer for More Flavor: For the best flavor, marinate the chicken for at least 2 hours or overnight. This will allow the spices to penetrate the meat deeply. Use Fresh Ingredients: Fresh vegetables like ripe tomatoes and crisp lettuce will enhance the burrito's taste and texture. Choose the freshest ingredients available. Customize Your Filling: Feel free to add other ingredients such as sautéed peppers or onions, grilled shrimp, or even a dollop of sour cream for a unique twist on your burrito. Perfect Burrito Folding: Ensure you fold in the sides of the tortilla tightly to prevent any filling from spilling out while rolling. This helps to keep your burrito intact. {{image_2}} You can make this burrito lighter. Try grilled turkey or tofu instead of chicken. They both have fewer calories and still taste great. For toppings, use plain Greek yogurt instead of sour cream. You can also add extra veggies like bell peppers or spinach for more fiber and nutrients. If you want a veggie burrito, skip the chicken. Use black beans, lentils, or chickpeas for protein. You can replace cheese with avocado or nutritional yeast for a cheesy flavor. For the dressing, look for a vegan chipotle ranch or make your own with plant-based ingredients. You can spice things up! Try different dressings like ranch or cilantro-lime sauce. For heat, add jalapeños or a dash of hot sauce. Experiment with spices like smoked paprika or cayenne pepper to change the flavor profile. You can even switch up the rice with cilantro-lime or Spanish rice for a new twist. You can store your burritos in the fridge for up to three days. Wrap them in foil or plastic wrap. This keeps them fresh and flavorful. If you want, place them in an airtight container too. This helps avoid any funny smells from other foods. To freeze your burritos, wrap each one in foil. Then place them in a freezer-safe bag. Make sure to remove as much air as possible. They can stay frozen for up to three months. When you are ready to eat, let them thaw in the fridge overnight. For the best taste, reheat your burritos in the oven. Preheat your oven to 350°F (175°C). Wrap the burrito in foil and heat for about 20 minutes. This keeps the outside crispy and the inside warm. You can also use a microwave. Just remember, the burrito might get a bit soggy. Yes, you can! Try using steak, pork, or shrimp. Each will give a unique taste. For chicken lovers, grilled thighs add more flavor. For a lighter option, turkey works well too. Just remember to adjust the cooking time based on the protein you choose. Making chipotle ranch dressing is easy! Combine these ingredients in a bowl: - ½ cup mayonnaise - ½ cup sour cream - 1 tablespoon chipotle powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 tablespoon lime juice - Salt and pepper to taste Mix until smooth. This dressing adds a nice kick to your burrito! To reheat your burritos, wrap them in foil and place in the oven at 350°F for 15-20 minutes. This method keeps them soft. You can also use a microwave. Heat for 1-2 minutes, but be careful; it may get soggy. Yes! You can prep the chicken and fillings a day in advance. Store each separately in the fridge. When ready to eat, just assemble and grill the burritos. This saves time and makes dinner easy. Enjoy your tasty meal! This guide shows you how to make delicious burritos from scratch. We started with the key ingredients, like juicy chicken and fresh toppings. Then, I walked you through marinating and grilling the chicken alongside filling prep and assembly tips. I shared tricks for perfecting your burrito and ideas for healthier variations. Finally, you learned about storing and reheating leftovers. Enjoy your cooking journey, and let these burritos become a favorite meal in your home.

Chipotle Ranch Grilled Chicken Burrito

A flavorful burrito filled with grilled chicken, brown rice, black beans, corn, and fresh toppings, drizzled with chipotle ranch dressing.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon chipotle powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 cup cooked brown rice
  • 1 can black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 piece avocado, sliced
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 0.5 cup shredded cheese (cheddar or Mexican blend)
  • 0.5 cup chipotle ranch dressing (store-bought or homemade)
  • 4 large flour tortillas

Instructions
 

  • In a bowl, mix together olive oil, chipotle powder, garlic powder, onion powder, cumin, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes.
  • Preheat your grill to medium-high heat. Once hot, grill the chicken for about 6-8 minutes on each side or until cooked through and juices run clear. Remove from the grill and let it rest for 5 minutes before slicing it into thin strips.
  • In a large bowl, combine the cooked brown rice, black beans, corn, and a few tablespoons of chipotle ranch dressing. Mix well to combine all the flavors.
  • Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable. In the center of each tortilla, layer some of the rice and bean mixture, sliced grilled chicken, avocado, shredded lettuce, diced tomatoes, shredded cheese, and a drizzle of chipotle ranch dressing.
  • Fold in the sides of the tortilla and then roll from the bottom up to enclose the filling. Place seam-side down on a plate.
  • If desired, heat a skillet over medium heat and place the burritos seam-side down. Grill for 2-3 minutes on each side until golden brown and crispy.
  • Slice the burritos in half diagonally and serve with extra chipotle ranch dressing on the side for dipping.

Notes

For extra flavor, let the chicken marinate longer if possible.
Keyword burrito, chipotle ranch, grilled chicken